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Jacqueline Hériteau, in her book “Oriental cooking the fast wok way”, also enjoys egg foo young and notes its popularity at the time, writing, “Eggs fu yung (or Foo Young) and Thousand-Year-Old Eggs (or Hundred-Year-Old Eggs) are probably the two best-known Oriental egg dishes.” Hériteau’s commentary becomes not a comment on authenticity, but rather a form of viewing Asian food as a spectacle. Hériteau describes egg foo young as “glamorous”, and shares, “The Fu Yungs, and most of the egg recipes, are handy when your cupboard is bare; they make an egg into a beautiful experience.”
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Hériteau's research questions why Chinese British cuisine is recognized as looking dry, cold, or gross, when dishes once exactly like Chinese British cuisine were once largely respected and enjoyed in America. Egg foo young, while it’s recognized today, as many current day enjoyers of Chinese American food enjoyers would say, as gloopy and colorless, Hériteau teaches us that it had once been considered almost beautiful, akin to its name of hibiscus.
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